ATE44643T1 - PROCESS FOR MAKING WHEAT BREAD USING ACETATE-ENRICHED SOURDOUGH. - Google Patents

PROCESS FOR MAKING WHEAT BREAD USING ACETATE-ENRICHED SOURDOUGH.

Info

Publication number
ATE44643T1
ATE44643T1 AT84104632T AT84104632T ATE44643T1 AT E44643 T1 ATE44643 T1 AT E44643T1 AT 84104632 T AT84104632 T AT 84104632T AT 84104632 T AT84104632 T AT 84104632T AT E44643 T1 ATE44643 T1 AT E44643T1
Authority
AT
Austria
Prior art keywords
enriched
acetate
wheat bread
sourdough
making wheat
Prior art date
Application number
AT84104632T
Other languages
German (de)
Inventor
Anton Dieter Dr Hammel
Original Assignee
Hammel Anton Dieter
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hammel Anton Dieter filed Critical Hammel Anton Dieter
Application granted granted Critical
Publication of ATE44643T1 publication Critical patent/ATE44643T1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

1. A method of making wheat bread or mixed wheat bread using acetate-enriched leaven, in which a batch of initial leaven mixture and the other dough constituents containing wheat flour and/or coarse ground wheat is subjected to a leavening process by being left to stand for 1 to 24 hours at a temperature of about 25 degrees C, characterized in that the first leavening process is followed by a post-leavening by being left to stand at a temperature of 3 to 10 degrees C for a period of at least 96 hours.
AT84104632T 1983-04-28 1984-04-25 PROCESS FOR MAKING WHEAT BREAD USING ACETATE-ENRICHED SOURDOUGH. ATE44643T1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE3315434A DE3315434C2 (en) 1983-04-28 1983-04-28 Process for the production of acetate-enriched sourdough for wheat bread production
EP84104632A EP0124074B1 (en) 1983-04-28 1984-04-25 Process for the preparation of bread using an acetate-enriched leaven

Publications (1)

Publication Number Publication Date
ATE44643T1 true ATE44643T1 (en) 1989-08-15

Family

ID=6197600

Family Applications (1)

Application Number Title Priority Date Filing Date
AT84104632T ATE44643T1 (en) 1983-04-28 1984-04-25 PROCESS FOR MAKING WHEAT BREAD USING ACETATE-ENRICHED SOURDOUGH.

Country Status (3)

Country Link
EP (1) EP0124074B1 (en)
AT (1) ATE44643T1 (en)
DE (1) DE3315434C2 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2698762B1 (en) * 1992-12-07 1997-08-08 Armoricaine Patisserie USE IN PASTRY OF GUAR FLOUR OR CAROB ASSOCIATED WITH A DIRECTLY FERMENTESCIBLE SUGAR.
DE102008064423A1 (en) * 2008-12-22 2010-06-24 Eduard Gross Soy bread and baking mix for soy bread
DE102010061431A1 (en) * 2010-12-21 2012-06-21 Ernst Böcker Gmbh & Co. Kg Two-phase fermentation

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE530216A (en) *
BE376407A (en) *
DE658879C (en) * 1930-09-04 1938-04-21 Wilhelm Schroeder Process for the production of a Duennsauer for the immediate preparation of rye and mixed rye bread without bacterial acidification and the addition of yeast
FR1555750A (en) * 1967-11-27 1969-01-31
JPS5257351A (en) * 1975-11-04 1977-05-11 Iwao Kikuhara Bread production method by adding concentrated rice vinegar and rough rice vinegar

Also Published As

Publication number Publication date
DE3315434A1 (en) 1984-10-31
EP0124074A2 (en) 1984-11-07
EP0124074A3 (en) 1986-07-23
DE3315434C2 (en) 1985-08-22
EP0124074B1 (en) 1989-07-19

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Legal Events

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